Summary
Overview
Work History
Education
Skills
Countriesvisited
Personal Information
Timeline
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SOMAYA CHOWDHURY

Chef
Bangladesh

Summary

Passionate about food and deeply dedicated to crafting extraordinary culinary experiences, I am an energetic chef who thrives on creating flavorful, vibrant dishes made with high-quality, seasonal produce. With expertise in Indian, Chinese, and Thai cuisines, I am committed to appealing to a variety of tastes while ensuring each meal is unforgettable. A fast learner, I continuously seek to expand my culinary repertoire. Under pressure, I remain focused and composed, thriving in fast-paced kitchen environments. I am driven by loyalty, hard work, and an unwavering commitment to my craft, always ready to go the extra mile, including working long hours when needed, to ensure the highest standards are met. Collaboration and communication are at the heart of my approach, fostering a seamless and efficient workflow within any team I join.

Overview

7
7
years of professional experience

Work History

Chef

DAWAT MULTI CUISINE RESTAURANT
03.2024 - Current
  • Actively participating in planning menus for restaurants and event catering.
  • Following safety measures when operating a tandoor for baking and cooking various authentic Indian recipes.
  • Enhancing customer satisfaction by creating authentic and flavorful Indian dishes.
  • Managing a team of kitchen staff efficiently during high-volume service periods, resulting in minimal wait times for customers.
  • Fostering a positive working environment by applying effective communication and organizational skills to support staff and business needs.
  • Cooking dishes and entrees in the tradition of Indian culture, using various spices, rubs, and marinades.
  • Conducting regular inventory checks, managing ingredient orders to maintain optimal stock levels for daily operations.
  • Assisting in cost control measures, adjusting portion sizes, and ingredient usage without compromising quality or taste.
  • Supervising portion control and plating of items prior to delivery to patrons.

Chef

AROY-D THAI RESTAURANT
11.2020 - 02.2024
  • Responsible for preparing and cooking food according to recipes and standards
  • Maintaining consistency in taste, presentation, and portion sizes
  • Experiment with traditional Thai recipes and adapt them to modern tastes and dietary preferences
  • Create and develop menus that reflect the diversity of Thai cuisine
  • Plating dishes and ensuring they are presented attractively before they are sent out to the customers
  • Planning the menu while considering the budget and the seasonal ingredients in mind
  • Attend the process of training & hiring staff
  • Ensuring proper storage and handling of ingredients to maintain freshness and food safety & Maintaining a clean and organized workspace is essential for food safety and efficiency
  • Demonstrating techniques and advising on cooking procedures
  • Communicate with kitchen staff and collaborate with other team members
  • Plating dishes and ensuring they are presented attractively before they are sent out to the customers
  • Assigning tasks, providing guidance, and maintaining a positive work environment
  • Monitor and evaluate customer feedback to continuously improve the quality.

Assistant Cook - Cook - Chef

IMPALA CHINESE & SOUTH INDIAN RESTAURANT
01.2018 - 03.2020
  • Cooking and presentation of dishes on time and as per the standard
  • Monitoring and keeping record of fridge and freezer temperature
  • Using and storing the dairy products to ensure quality and freshness
  • Keeping the food stock cycle and rotation to ensure FIFO (First in First Out)
  • Maintaining kitchen hygiene and cleanliness at all times as per regulation
  • Cooking food in a high volume environment with ease
  • Supervising and training new team members
  • Ensuring all kitchen equipment and utensils are clean and functional
  • Communicating and coordinating with colleagues and superiors during operation to solve issues
  • Ensuring ingredients and final products are fresh.

Education

Certificate IV in Kitchen Management -

William Hospitality School

Australian Government Skill Assessment - Cook -

Trades Recognition Australia (TRA)

Skills

    Menu planning and development

    Sauce preparation

    Customer service

    Inventory and supply management

    Team collaboration and leadership

    Kitchen management and sanitation

    Food Safety and Hygiene

    Food preparation and presentation

    Menu planning and development

Countriesvisited

  • India
  • Singapore
  • Malaysia
  • Thailand
  • Saudi Arabia

Personal Information

Date of Birth: 07/01/1998

Nationality: Bangladeshi
Languages: English, Bengali, Hindi

Timeline

Chef

DAWAT MULTI CUISINE RESTAURANT
03.2024 - Current

Chef

AROY-D THAI RESTAURANT
11.2020 - 02.2024

Assistant Cook - Cook - Chef

IMPALA CHINESE & SOUTH INDIAN RESTAURANT
01.2018 - 03.2020

Certificate IV in Kitchen Management -

William Hospitality School

Australian Government Skill Assessment - Cook -

Trades Recognition Australia (TRA)

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